High Protein Pasta Salad
Pesto, chicken and artichoke hearts make this pasta salad high in both protein and fiber.
Ingredients
- 8 ounces red lentil rotini or bow tie pasta
- 1/3 cup pesto homemade or storebought
- 1/4 cup greek yogurt
- 2 tablespoons olive oil
- 1/2 lemon juiced
- salt
- 1/4 cup pine nuts
- 12 ounces cooked and cubed chicken breast
- 1/2 cup fresh mozzarella balls
- 1 pint cherry tomatoes cut in half
- 1 can quartered artichoke hearts drained
- 2 cups arugula
Instructions
- Cook the pasta according to the package instructions. Once done, drain and pour into a large serving bowl.
- While the pasta cooks, combine the pesto, greek yogurt, olive oil, lemon and a pinch of salt in a small bowl or a measuring cup. Stir with a fork until all ingredients are mixed together. Taste and add more salt as needed.
- In a small pan over medium heat, add the pine nuts. Stir them consistently for 3 minutes or until the pine nuts are lightly browned. Remove immediately from the pan and pour into a small bowl to prevent further cooking.
- To the serving bowl with the pasta, add the chicken, mozzarella, tomatoes, artichoke hearts and pesto sauce. Toss so that all ingredients are well coated with the sauce. If serving immediately, add the arugula and toasted pine nuts and toss once more to combine.
Notes
If you plan on meal prepping this for the week don't add the arugula or pine nuts until you're ready to eat it. Otherwise the arugula will wilt and the pine nuts will lose its crunch.
Nutrition
Carbohydrates: 43g | Protein: 35g | Fat: 23g | Fiber: 7g
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